Flagstaff Celiac Support Group

MEXICAN PASTA SALAD

½ lb gluten-free pasta
1 (15 oz) can black beans, rinsed and drained
½ sweet onion
1 cup corn, frozen or fresh cut off the cob
1 lbs tomatoes, cut into bite-size pieces

Vinaigrette

1 shallot, minced
½ teaspoon salt
½ teaspoon gluten-free chili powder
Fresh ground pepper to taste
2 tablespoons cider vinegar
6 tablespoons olive oil

Cook pasta in boiling salted water according to manufacturer’s directions. After cooking, rinse pasta under cold water and drain well.
Prepare vinaigrette by whisking shallot, salt, chili powder, pepper, and cider vinegar together in a large bowl. Continue to whisk and slowly add olive oil.
Add black bens, onion, corn, tomatoes to vinaigrette. Fold in cooled pasta